1. Sachertorte (Austria)

Ingredients:

• 200g dark chocolate

• 150g butter

• 150g sugar

• 6 eggs

• 100g flour

• 1 tsp baking powder

• 200g apricot jam

• 150g dark chocolate (for the glaze)

Instructions:
Melt the chocolate and let it cool slightly. Cream the butter and sugar together, then beat in the eggs one at a time. Fold in the melted chocolate, then sift in flour and baking powder and mix well. Pour the batter into a greased springform pan and bake at 180°C (fan) for about 40–45 minutes. Let the cake cool completely, then spread a layer of apricot jam across the middle. Melt the remaining chocolate for the glaze and pour over the cake so it’s fully covered. Chill for at least 2 hours before serving.

2. Tarte Tatin (France)

Ingredients:

• 6–8 apples (e.g., Boskoop)

• 100g butter

• 150g sugar

• 1 sheet puff pastry

• 1 tsp cinnamon

Instructions:
Preheat the oven to 180°C. Caramelize the sugar and butter in an oven-safe pan until golden brown. Peel and core the apples, cut into quarters, and cook in the caramel for about 10 minutes over medium heat. Lay the puff pastry over the apples, gently press it in, and bake for 25–30 minutes until golden. Let it rest for a few minutes, then carefully flip and serve.

3. Pavlova (New Zealand / Australia)

Ingredients:

• 4 egg whites

• 200g sugar

• 1 tsp cornstarch

• 1 tsp white wine vinegar

• 250g whipped cream

• 200g mixed berries (e.g., strawberries, raspberries, blueberries)

Instructions:
Beat the egg whites until stiff, gradually adding the sugar. Gently fold in cornstarch and vinegar. Shape the meringue into a circle on a baking tray lined with parchment, leaving a shallow center. Bake at 120°C (fan) for about 1.5 hours, then let cool in the oven. Top with whipped cream and fresh berries. Serve immediately.

4. Baklava (Turkey / Greece)

Ingredients:

• 500g filo pastry

• 300g walnuts (or pistachios)

• 150g butter

• 200g sugar

• 150ml water

• 1 tbsp lemon juice

• 1 tsp cinnamon

Instructions:
Roughly chop the nuts and mix with cinnamon. Grease a baking dish, layer the filo pastry sheets, brushing each one with melted butter. Sprinkle a thin layer of nuts, add more pastry, and repeat until all is used. Cut into diamonds or squares. Bake at 180°C for 40–45 minutes until golden brown. Simmer sugar, water, and lemon juice for 10 minutes. Pour the syrup over the hot baklava. Let cool completely before serving.

5. Opera Cake (France)

Ingredients:

• 150g dark chocolate

• 150g butter

• 100g sugar

• 4 eggs

• 100g flour

• 1 tsp baking powder

• 100ml coffee

• 100ml cream

Instructions:
Melt the chocolate and let cool. Cream butter and sugar, then beat in eggs one at a time. Mix in melted chocolate, then sift in flour and baking powder. Pour into a greased springform pan and bake at 180°C (fan) for about 25 minutes. Let cool completely and slice into 3 layers. Warm the coffee with a bit of sugar and brush onto the cake layers. For the buttercream, whip butter, add melted chocolate and cream, and mix well. Layer cake and cream alternately, chill, and serve.

6. Mille-Feuille (France)

Ingredients:

• 1 package puff pastry

• 500ml milk

• 120g sugar

• 3 egg yolks

• 40g flour

• 1 tsp vanilla extract

• 200ml whipping cream

• 2 tbsp powdered sugar

Instructions:
Bake the puff pastry at 200°C (fan) for 15–20 minutes until golden and crisp. Let cool. For the cream, heat the milk. In a separate bowl, whisk sugar, yolks, and flour, then slowly add hot milk. Return mixture to the saucepan and cook while stirring until thick. Remove from heat, stir in vanilla, and let cool. Whip the cream and fold into the cooled custard. Cut the pastry into 3 equal pieces and layer with the cream. Dust with powdered sugar and serve.

7. Kardinalschnitten (Austria)

Ingredients:

• 4 egg whites

• 100g sugar

• 4 egg yolks

• 100g flour

• 100g butter

• 1 tsp vanilla sugar

• 200ml heavy cream

Instructions:

• Beat egg whites with sugar until stiff.

• In another bowl, mix yolks with flour and vanilla sugar.

• Gently fold the egg whites into the yolk mixture and spread the batter on a lined baking sheet.

• Bake at 180 °C for about 15 minutes. Cool and cut into strips.

• Whip the cream and sandwich between the meringue strips, stacking into small “towers.” Serve immediately.

8. Basbousa (Egypt)

Ingredients:

• 250g semolina

• 100g sugar

• 200ml yogurt

• 100g butter

• 1 tsp baking powder

• 1 tsp vanilla sugar

• 50g shredded coconut

• 200g water

• 200g sugar (for syrup)

• Juice of 1 lemon

Instructions:

• Combine semolina, sugar, yogurt, butter, baking powder, vanilla sugar, and coconut.

• Press into a greased baking pan and bake at 180 °C for 30–35 minutes until golden.

• Boil water, sugar, and lemon juice for about 10 minutes to make syrup.

• Pour hot syrup over the hot cake and allow it to cool completely before slicing.

9. Lava Cake (USA)

Ingredients:

• 200g dark chocolate

• 150g butter

• 150g sugar

• 3 eggs

• 50g flour

• 1 tsp vanilla extract

• A pinch of salt

• Butter and sugar to prepare ramekins

Instructions:

• Melt chocolate and butter together in a water bath.

• Whisk sugar, eggs, and vanilla extract, then mix in the melted chocolate.

• Stir in flour and salt.

• Grease ramekins with butter and dust with sugar.

• Fill ramekins with batter and bake at 200 °C for 12–14 minutes until the edges are set but the center remains molten.

• Invert immediately and serve hot.

10. Joffre Cake (Belgium)

Ingredients:

• 150g dark chocolate

• 150g butter

• 150g sugar

• 3 eggs

• 100g flour

• 50g ground hazelnuts

• 1 tsp baking powder

• 200ml cream

• 100g cherry jam

Instructions:

• Melt chocolate and butter.

• Whip sugar and eggs until fluffy.

• Stir in chocolate, flour, baking powder, and hazelnuts.

• Bake in a greased springform at 180 °C for 25–30 minutes. Allow to cool, then slice into two layers.

• Spread jam on the bottom layer, whip cream until stiff, layer on top, place second cake layer, and serve.

11. Carrot Cake (USA)

Ingredients:

• 250g flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp salt

• 3 eggs

• 200g sugar

• 200ml sunflower oil

• 300g grated carrots

• 100g walnuts (optional)

• Frosting: 200g cream cheese, 50g powdered sugar, 100g softened butter, 1 tsp vanilla extract

Instructions:

• Preheat oven to 180 °C and grease a springform.

• Combine dry ingredients. Separately beat eggs, sugar, and oil; then fold in dry mix along with carrots and nuts.

• Bake 40–45 minutes, cool.

• For frosting, beat cream cheese, butter, vanilla, and powdered sugar until smooth. Frost the cake before serving.

12. Svenja Cake (Germany)

Ingredients:

• 200g poppy seeds

• 150g sugar

• 4 eggs

• 200g butter

• 100g flour

• 1 tsp baking powder

• 200ml heavy cream

• 100g chocolate glaze

Instructions:

• Roast poppy seeds in a dry pan, then mix with butter, sugar, and eggs. Add flour and baking powder.

• Bake in a greased springform at 180 °C for about 35 minutes. Cool.

• Whip cream and fill cake.

• Top with chocolate glaze and chill before serving.

13. Chiffon Cake (USA)

Ingredients:

• 250g flour

• 200g sugar

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp vanilla extract

• 5 eggs

• 180ml vegetable oil

• 200ml water

• 1 tsp lemon juice

Instructions:

• Preheat oven to 160 °C and grease chiffon pan.

• Whisk dry ingredients. In another bowl, mix eggs, oil, water, and lemon juice. Combine until smooth.

• Bake about 55–60 minutes until golden and cooked. Cool before serving.

14. Red Velvet Cake (USA)

Ingredients:

• 250g flour

• 200g sugar

• 1 tsp baking powder

• 1 tsp cocoa powder

• 1 tsp vanilla extract

• 2 eggs

• 240ml buttermilk

• 120ml vegetable oil

• 1 tsp vinegar

• 1 tsp red food coloring

• Frosting: 200g cream cheese, 100g butter, 100g powdered sugar

Instructions:

• Preheat to 180 °C. Grease two springforms.

• Blend dry ingredients; separately whisk eggs, buttermilk, oil, vinegar, vanilla, and color.

• Combine mixtures, bake 30–35 minutes. Cool completely.

• Make frosting by whipping cream cheese and butter, then sugar. Frost the cooled cakes and serve.

15. Tarta de Santiago (Spain)

Ingredients:

• 300g ground almonds

• 200g sugar

• 5 eggs

• 1 tsp lemon zest

• 1 tsp cinnamon

• Powdered sugar for dusting

Instructions:

• Preheat oven to 180 °C; grease springform.

• Mix almonds, sugar, eggs, lemon zest, and cinnamon into a smooth batter.

• Bake for 30–35 minutes until set. Cool and dust with powdered sugar. Optionally use a Santiago stencil to decorate.

16. Mocha Cake (Italy)

Ingredients:

• 200g dark chocolate

• 100g butter

• 200g sugar

• 4 eggs

• 1 tsp vanilla extract

• 200g flour

• 1 tsp baking powder

• 100ml strong coffee

• 200ml heavy cream

• 50g sugar (for cream)

• 2 tbsp cocoa powder

Instructions:

• Preheat oven to 180 °C and grease springform.

• Melt chocolate and butter, stir in sugar. Add eggs and vanilla.

• Fold in flour and baking powder, add coffee.

• Bake 30–35 minutes; cool. Whip cream with sugar, spread on cake, and dust with cocoa powder.

17. Faworki (Angel Wings) (Poland)

Ingredients:

• 250g flour

• 2 eggs

• 100g butter

• 50ml cream

• 1 tsp vanilla sugar

• 1 tsp baking powder

• 2 tbsp powdered sugar

• 1 tsp lemon juice

Instructions:

• Combine dry ingredients, then add eggs, butter, and cream to form dough; rest for 30 minutes.

• Roll thin, cut into strips, fry in hot oil until golden. Drain, dust with powdered sugar and lemon juice, and serve.

18. Trifle (UK)

Ingredients:

• 1 sponge cake (homemade or mix)

• 250g mixed berries

• 500ml vanilla pudding

• 200ml whipped cream

• 50g sugar

• 100ml orange juice

• 50ml amaretto (optional)

Instructions:

• Break sponge into pieces and layer in a large bowl. Drizzle orange juice and optional amaretto.

• Add a layer of vanilla pudding, then berries.

• Whip cream with sugar and top. Chill for at least 2 hours before serving.

19. Coconut Cake (USA)

Ingredients:

• 200g flour

• 200g sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 240ml coconut milk

• 2 eggs

• 100g softened butter

• 100g shredded coconut

• Frosting: 200g cream cheese, 100g butter, 200g powdered sugar

Instructions:

• Preheat oven to 180 °C; grease springform.

• Combine dry ingredients; whisk coconut milk, eggs, and butter separately; combine with dry mix and coconut.

• Bake 30–35 minutes. Cool.

• Mix frosting ingredients and spread on cooled cake. Decorate with extra coconut.

20. Tarte au Citron (France)

Ingredients:

• 1 shortcrust pastry base

• 250ml cream

• 3 egg yolks

• 200g sugar

• Zest and juice of 2 lemons

• 1 tsp vanilla extract

• 1 tsp cornstarch

Instructions:

• Pre-bake pastry at 180 °C for 15–20 minutes.

• Gently heat cream. Whisk yolks, sugar, lemon, and vanilla; slowly add cream.

• Stir in cornstarch and cook until thickened.

• Pour into the pastry shell and chill for about 2 hours before serving.

21. Bienenstich (Germany)

Dough Ingredients:

• 500g flour

• 1 packet dry yeast

• 80g sugar

• 250ml milk

• 100g butter

• 1 egg

• A pinch of salt

Topping Ingredients:

• 150g honey

• 100g sugar

• 100g butter

• 150g sliced almonds

• 2 tsp vanilla sugar

Filling Ingredients:

• 200ml whipped cream

• 1 packet cream stabilizer

• 200g vanilla pudding

Instructions:

• Knead dough and let rise for 1 hour.

• Roll into a sheet and bake at 180 °C for 20 minutes.

• Meanwhile, melt honey, sugar, and butter, stir in almonds and vanilla sugar. Spread over dough and bake 10 more minutes until golden.

• Whip cream with stabilizer and combine with pudding.

• Slice cake in half, fill, and serve.

22. Sachertorte (variation) (Austria)

Ingredients:

• 150g dark chocolate

• 150g butter

• 130g sugar

• 6 eggs

• 130g flour

• 1 packet baking powder

• A pinch of salt

• 200g apricot jam

• 200g dark chocolate (for glaze)

Instructions:

• Melt chocolate with butter, cool.

• Whisk sugar and eggs until fluffy; add chocolate. Fold in flour, baking powder, and salt.

• Bake at 170 °C for about 45 minutes. Cool, slice cake in half horizontally and fill with jam. Melt additional chocolate and pour over cake. Chill before serving.